Preparation,structure and stability of protein-pterostilbene nanocomplexes coated by soybean polysaccharide and maltodextrin
作者机构：School of Food Science and TechnologyJiangnan UniversityWuxi214122China National Engineering Research Center for Functional FoodJiangnan UniversityChina Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu ProvinceChina
出 版 物：《Food Bioscience》 (食品生物科学（英文）)
年 卷 期：2022年第49卷第5期
页 面：662-669页
核心收录：
学科分类：08[工学] 080502[工学-材料学] 0805[工学-材料科学与工程（可授工学、理学学位）]
主 题：Proteins Pterostibene Nanocomplex structure Coating Stability
摘 要：Pterostilbene(PTS)has received considerable attention in recent years because of its beneficial effects on health;however,its poor solubility hinders its application in the food *** study aimed to prepare and characterise three types of proteins(whey protein isolate(WPI),soybean protein isolate(SPI),and flaxseed protein isolate(FPI))conjugates of PTS,which could improve its solubility and *** results showed that the spherical particles of the protein-based nano-complexes were dissociated and *** bound to PTS mainly through hydrophobic interactions and hydrogen bonding,and PTS in proteins existed in an amorphous *** conferred PTS with better thermal stability than WPI and *** coating of FPI-PTS with soybean polysaccharide and maltodextrin yielded a more stable nanocomplex *** prepared nanocomplex powder exhibited better thermal,illumination,and storage stabilities than *** study provides guidelines for the potential application of protein-based nano-complexes in functional foods.
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